COMPOSITION AND MUFFIN-BAKING CHARACTERISTICS OF FLOURS FROM 4 BARLEY CULTIVARS

被引：0

作者：

NEWMAN, RK

MCGUIRE, CF

NEWMAN, CW

机构：

[1] MONTANA STATE UNIV,CEREAL SCI,BOZEMAN,MT 59717

[2] MONTANA STATE UNIV,DEPT ANIM NUTR,BOZEMAN,MT 59717

来源：

CEREAL FOODS WORLD | 1990年 / 35卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：563 / 566

页数：4

共 49 条

[1] Effects of the characteristics and composition of barley flours prepared using various milling methods and barley cultivars on the expansion properties of barley flour-blended breads
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[2] Protein allelic composition, dough rheology, and baking characteristics of flour mill streams from wheat cultivars with known and varied baking qualities
Menkovska, M
Knezevic, D
Ivanoski, M
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[3] Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours
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Osundahunsi, Oluwatooyin F.
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Olusanya, Joseph O.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2014, 12 (02) : 109 - 127
[4] CHEMICAL, GRANULOMETRIC AND TECHNOLOGICAL CHARACTERISTICS OF WHOLE FLOURS FROM COMMERCIAL CULTIVARS OF COWPEA
Bezerra Leal Rios, Maiara Jaianne
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dos Reis Moreira-Araujo, Regilda Saraiva
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REVISTA CAATINGA, 2018, 31 (01) : 217 - 224
[5] Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics
Lene, PA
Kaack, K
Bergsoe, MN
Adler-Nissen, J
JOURNAL OF CEREAL SCIENCE, 2004, 39 (01) : 37 - 46
[6] INFLUENCE OF PHOSPHORUS AND NITROGEN-FERTILIZATION ON FLOUR BAKING CHARACTERISTICS OF 4 WHEAT CULTIVARS
LIU, IS
SOSULSKI, FW
JOURNAL OF THE AGRICULTURAL ASSOCIATION OF CHINA, 1977, (99): : 32 - 38
[7] Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat Cultivars
HadiNezhad, Mehri
Butler, Francis
CEREAL CHEMISTRY, 2009, 86 (03) : 339 - 349
[8] Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars
Maninder Kaur
Kawaljit Singh Sandhu
Journal of Food Science and Technology, 2010, 47 : 273 - 278
[9] Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars
Kaur, Maninder
Sandhu, Kawaljit Singh
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2010, 47 (03): : 273 - 278
[10] Chemical composition and nutritional characteristics of some hull less and hulled barley cultivars grown in India
Jood, S
Kalra, S
NAHRUNG-FOOD, 2001, 45 (01): : 35 - 39

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